Gingerbread Cutout Cookies

My gingerbread cutout cookies are my husband’s favorite cookie, and because of that I make them as reindeer at Christmas time, hearts at Valentines, and bunnies at Easter time.

Why reindeer? Well the first Christmas we were married I tried making them as gingerbread men, but the gingerbread man cookie cutter I owned had such narrow arms I couldn’t seem to make them without the arms falling off. I had this reindeer cookie cutter and it seemed to stay in one piece so they sort of became a tradition.

Sometimes if I am making them for guests I will stick a red M&M on the nose with a bit of icing, making them rudolph the red nose reindeer cookies, but my husband doesn’t like them as much that way so I don’t do that often.

The recipe for these cookies is one my family has used since I was little. We never rolled it out though instead we made it into giant teddy bears with raisin eyes. Very yummy but not practical to feed a man who eats half a dozen of these in one sitting.

This recipe is a molasses based gingerbread recipe which I think gives them a rich flavor. I love using Wholesome Sweetners Organic Molasses which is unsulphured to give it a bolder flavor, but I can’t always find it in the grocery stores near me so I often use Grandma’s Robust unsulphured instead.